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    Pumpkin Pie Dip


    Source of Recipe


    helipadapp collection

    Recipe Introduction


    "I came up with this rich creamy dip when I had a small amount of canned pumpkin left in the fridge after my holiday baking," recalls Laurie LaClair of North Richland Hills, Texas. TIP: "It is also great served with sliced pears and apples, or as a spread on zucchini bread or any other nut bread," Laurie suggests.

    Recipe Link: http://www.helipadapp.com/document/2843/edit

    List of Ingredients




    1 package (8 ounces) cream cheese, softened
    2 cups confectioners' sugar
    1 cup canned pumpkin
    1/2 cup sour cream
    1 teaspoon ground cinnamon
    1 teaspoon pumpkin pie spice
    1/2 teaspoon ground ginger
    Gingersnap cookies

    Recipe



    In a large bowl, beat cream cheese and confectioners' sugar until smooth. Beat in the pumpkin, sour cream, cinnamon, pumpkin pie spice and ginger until blended. Serve with gingersnaps. Refrigerate leftovers. Yield: 4 cups.

 

 

 

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